Apple Turnovers

It’s apple season but lately I’ve noticed apple recipes being glossed over. One minute it’s watermelon and zucchini and seemingly overnight pumpkin recipes take over. And I’m guilty of doing it. Whoops.

These easy turnovers give apples their proper place back in the fall spotlight.

Apple Turnovers - EASY turnovers that taste like they're from a BAKERY!! Tender, flaky, and buttery with a CARAMEL apple filling!!

The turnovers are tender, flaky, and buttery with a caramel apple filling. They taste like they’re from a bakery but use one of my favorite kitchen shortcuts, puff pastry.

Simply boil apples, butter, brown sugar, and cinnamon together and that becomes the turnover filling.

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Apple Turnovers - EASY turnovers that taste like they're from a BAKERY!! Tender, flaky, and buttery with a CARAMEL apple filling!!

Add the filling to squares of thawed puff pastry, seal and crimp, add you’re nearly ready to bake off the turnovers.

You’ll likely have some really caramely, syrupy filling (and maybe a few apples) at the bottom of your saucepan and some of that caramely syrup is fine inside the turnovers, don’t use too much because it’ll have a tendency to leak out. It’s better saved and then drizzled over the baked, warm turnovers. So, so good.

Apple Turnovers - EASY turnovers that taste like they're from a BAKERY!! Tender, flaky, and buttery with a CARAMEL apple filling!!

Print Recipe

Apple Turnovers

The easy turnovers are tender, flaky, and buttery with a caramel apple filling. They taste like they're from a bakery but use one of my favorite kitchen shortcuts, puff pastry. Boil apples, butter, brown sugar, and cinnamon together and that becomes the turnover filling. Add the filling to squares of thawed puff pastry, seal and crimp, add you're ready to bake. You'll likely have some really caramely, syrupy filling (and maybe a few apples) at the bottom of your saucepan and some of that caramely syrup is fine inside the turnovers, don't use too much because it'll have a tendency to leak out. It's better saved and then drizzled over the baked, warm turnovers.

Yield: 8 turnovers

Prep Time: 15 minutes

Cook Time: 10 minutes stovetop, about 30 to 34 minutes oven

Total Time: about 1 hour

Ingredients:

  • 3 large apples (I used unpeeled galas; use your favorite apples and peel if desired), diced into small pieces
  • 1/4 cup (half of 1 stick) unsalted butter
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon cinnamon, or to taste
  • 2 teaspoons cornstarch
  • one 17.3-ounce box puff pastry (2 large sheets), thawed according to package directions
  • 1 large egg
  • 2 teaspoons water
  • granulated sugar, for sprinkling

Directions:

  1. To a medium saucepan, add the apples, butter, brown sugar, cinnamon, cornstarch, stir to combine, and heat over medium-high heat until the mixture reaches a boil. It will seem very dry and crumbly until the apples soften and release their juices, but just keep stirring and tossing. After mixture reaches a boil, turn the heat to low and allow mixture to simmer for about 5 minutes. Set aside to cool momentarily while you prepare the puff pastry.
  2. Preheat oven to 400F.
  3. Cut each large sheet of puff pastry into 4 squares so that you have a total of 8 small squares. If necessary, add flour to your work surface so puff pastry doesn't stick.
  4. Add about 1/4 cup filling to the center of each square, fold on the diagonal, crimp edges very well with a fork to prevent leakage, and transfer to a half-sheet pan lined with a Silpat, or sprayed well with cooking spray. Tip - You'll likely have some really caramely, syrupy filling (and maybe a few apples) at the bottom of your saucepan and some of that caramely syrup is fine inside the turnovers, don't use too much because it'll have a tendency to leak out. It's better saved and then drizzled over the baked, warm turnovers.
  5. Arrange the 8 turnovers on pan so edges aren't touching. It's okay if they don't have much space in between them because they rise rather than spreading much; set aside.
  6. To a small bowl, add the egg, water, beat with a fork, and lightly brush each turnover with eggwash; discard remainder.
  7. Generously sprinkle each turnover with granulated sugar. I use about 1 teaspoon per turnover.
  8. Bake for about 30 to 34 minutes, or until turnovers are lightly golden brown on top. Watch the undersides because they will brown much faster than the top and be more prone to burning and any filling that leaks will also be very prone to burning.
  9. Serve immediately with any reserved filling mixture if desired. Turnovers are best warm and fresh but will keep airtight for up to 4 days.
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28 comments

  1. Anything in puff pastry. ANYTHING. That stuff is food of the gods. I love it to no end.
    But yes, especially apple. What could be more autumnal than apple turnovers?

  2. This makes great use of puff pastry and the filling looks yummy! I love turnovers–they’re like double crusted mini pies.

  3. I like apple recipes even more than pumpkin. Thanks for including one. I’ve been meaning to try your apple fritter bread ever since you posted it … maybe this is the year! Looking forward to trying the turnovers, too.

  4. I love apple everything this time of year!! These look delicious!

    Turnovers always remind me of my Grandma… English was her second language and she used to call them Apple Upside Downs. This recipe makes me smile and miss her all at the same time.

  5. I know! I’m guilty of it too. I’ve been wanting to make apple recipes all week and it just hasn’t happened yet. These look perfect.

  6. These look so good I am overwhelmed. And I’ve got a whole bag of apples I have to get through, so perfect timing!

  7. Yeh!! This is apple season here and this looks wonderful. I am not ready for pumpkin recipes until late October. This year I am going to be making more cushaw recipes instead of pumpkin. My husband grew quite a few more than he thought. Love the taste more than the regular pumpkin too.

  8. hey girl these look so delish! Yummy!

  9. Oh wow… these look dangerous. As in, “I could definitely make these one afternoon and eat them all before anyone noticed” kind of dangerous. HA! But still, I’m in love! These look too good!

  10. I’m going to try your filling in flour tortillas! I love puff pastry but it always seems expensive to cheapie me.

    • I worry about the taste, and the leaking factor. The puff pastry I used was maybe $3.99 from my regular grocery store and I made all 8 with it.

    • A homemade pie crust would be even cheaper to produce than tortillas and you’d get a super homemade taste/texture with it.

    • I finally got around to making those apple taquitos I’ve seen on Pinterest but used your apple filling. They were delicious. I’m pretty much the only person in my household who likes apple desserts so the puff pastry or pie crust is a waste of money/ingredients. Flour tortillas, on the other hand, are a wonderful alternative especially when I have a few left to use up. After filling the tortilla and rolling up as tightly as possible, I brushed with butter and sprinkled with cinnamon sugar (similar to the cinnamon crisps, sometimes referred to as bunuelos). They can get sort of leaky but closing up the ends like a burrito might help. I didn’t do that but just drizzled the leaked sauce over them. They really were a nice fall treat, and I don’t feel as guilty as I do when I eat pie. ;)

    • Glad you were able to use my filling for a taquito-like treat and that you could use up your tortillas!

  11. I am so excited for apple season! These look amazing!

  12. I am currently harvesting cooking apples from our tree, so I used those. I didn’t change a thing in the recipe and it was absolutely delicious. They were easy to make and delicious, what more can one ask!

    I am going to try freezing a couple. Not sure how they will turn out, but I have so many apples I have to try something. 

    Thanks for sharing,

    Lincoln (LincsFlavours)

    • Thanks for trying the recipe and I’m glad it came out great for you! I love that you have your own apple tree! Good luck freezing them! And I was just thinking…you could probably make the apple filling, freeze that, then when you’re ready to make the turnovers you can turn to your frozen stash of filling that you’ll just need to thaw out.

  13. Thanks Averie, freezing the filling is definitely an interesting idea and well worth trying…… or it would be if I had any filling left. It was so good, I ate what was left over with a spoon!

    I have lots of apples though, so I will make another batch and give it a try. Thanks again.

  14. I just made these along with your chocolate chip pumpkin bread and they are both sooo delicious!! It is my first time trying your recipes and I am happy to say I am hooked!

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